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red cabbage

 

Botanical name: Brassica oleracea var. capitata f. rubra


Rotkohl

 

Red cabbage is native to the Mediterranean area. It is grown chiefly in Europe, especially in Germany, but also in North America.


Availability


Red cabbage is available the year round; domestic produce is sold from September to November.


Appearance, taste, characteristics


Red cabbage is not –as its name implies – red. Rather, it is purple. The firm heads can weigh up to 2 kg and are characterized by a hearty, slightly sweet cabbage flavour. Distinctions are made between early red cabbage, medium early, and autumn and durable red cabbage.


Ingredients


The purple colour of red cabbage is due to anthocyanins, which belong to the secondary plant substances, more precisely to the group of flavonoids. In addition, cabbages in general are rich in glucosinolates. The vitamin-C content of red cabbage must also be emphasized.

100 g contain:

Red cabbage,
cooked
Red cabbage,
tinned
Energie (kcal)
18
14
Wasser (g)
93
94
Eiweiß (g)
1
1
Fett (g)
< 1
< 1
Kohlenhydrate (g)
3
2
Ballaststoffe (g)
2
2
Vitamin C (mg)
23
16
Vitamin A (RÄ) (µg)
3
2
Folsäure (µg)
20
10
Kalium (mg)
135
149
Natrium (mg)
3
200
Calcium (mg)
34
23
Magnesium (mg)
11
12
Eisen (mg)
0,4
0,3



Harmful substances


A kilogram of red cabbage may contain 500–1000 mg of nitrate. These values are in the medium range. The oxalic acid content can be up to 10 mg per 100 g.


Quality criteria, optimal storage conditions


When shopping, look for tightly closed and undamaged heads. Red cabbage heads should be handled carefully, as damaged leaves spoil quickly.

A greenish-red shimmer may be seen on the outer leaves of some varieties, but this does not mean a reduction in quality.

Red cabbage can be stored for several days in the refrigerator.


Form of consumption, use, processing, practical tips for preparation


Red cabbage is typically eaten in the winter, although it can be bought all year round. It is a classic accompaniment to game, but it can also be eaten as a salad.

The preparation of red cabbage is somewhat time-consuming. After the outer leaves and the stem have been removed, the leaves must be finely shaved or sliced. You can avoid getting red hands by rubbing them with oil or water first. Fresh, already cut red cabbage can meanwhile be found in the markets.

The red colour of the cabbage is intensified if acid (e.g. vinegar) is added to the cooking water. Red cabbage is tinned industrially, and red cabbage juice as well as deep-frozen red cabbage can be bought.


Seasoning tip


Caraway, cloves, bay leaf, and coriander all go well with red cabbage.

 

 

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